Minted Frozen Yoghurt with Chocolate Chips

Mix the yoghurt and cream in a pan and stir together, with half a cup of the sugar.

Wash the mint and tear each leaf in half (or smaller) to release the oils. Add them to the pan.

Heat over a low flame, stirring, until bubbles begin to appear at the edges. Immediately turn the heat off and leave it to infuse for as long as you can – between one and three hours should be good.

At this point you can strain the leaves out, or leave them in.

Move the mixture to a freezable dish once cool, and add the second half-cup of sugar and the chocolate chips. Stir through and put in the freezer.

Every thirty minutes, take the ice cream out and stir it roughly with a fork to break up any ice crystals. Repeat until you have churned it three or four times, and then leave for a few more hours (or overnight) to freeze through.

Serve.